Baked Stuffed Peppers

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Baked Stuffed Peppers
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
296
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie296 kcal(14 %)
Protein19.47 g(20 %)
Fat15.4 g(13 %)
Carbohydrates22.2 g(15 %)
Sugar added0 g(0 %)
Roughage5.23 g(17 %)
Vitamin A277.55 mg(34,694 %)
Vitamin D0.83 μg(4 %)
Vitamin E2.69 mg(22 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.31 mg(28 %)
Niacin9.53 mg(79 %)
Vitamin B₆0.83 mg(59 %)
Folate58.37 μg(19 %)
Pantothenic acid1.19 mg(20 %)
Biotin5.41 μg(12 %)
Vitamin B₁₂1.21 μg(40 %)
Vitamin C161.96 mg(170 %)
Potassium808.43 mg(20 %)
Calcium67.75 mg(7 %)
Magnesium58.24 mg(19 %)
Iron2.1 mg(14 %)
Iodine18.13 μg(9 %)
Zinc2.57 mg(32 %)
Saturated fatty acids6.74 g
Cholesterol118.28 mg

Ingredients

for
6
Ingredients
6 small Bell pepper (such as Spitzpaprika)
salt
freshly ground peppers
lemon juice (for drizzling)
For the filling
300 grams Ground meat
1 onion
2 tablespoons chopped parsley
1 tablespoon butter
1 garlic
marjoram (if desired)
1 egg
80 grams uncooked Rice
clarified butter (for sautéing)
to cook
250 milliliters Broth
4 tablespoons Whipped cream
1 teaspoon Tomato paste
1 teaspoon Ketchup
3 tomatoes (skinned)
How healthy are the main ingredients?
Whipped creamparsleyTomato pasteKetchupsaltonion

Preparation steps

1.

Rinse peppers, cut tops off and carefully remove seeds and ribs. Let drain thoroughly. Season insides of peppers lightly with salt and sprinkle with lemon juice.

2.

To make filling: Rinse rice briefly. Peel and finely chop onions. In a pan, sauté onions and parsley in melted butter. Add rice and sauté about 5 minutes. Place ground meat in a bowl and season well with salt and pepper. Mix in egg, a chopped clove of garlic, marjoram, and rice mixture. Fill peppers with ground meat mixture.

3.

Heat clarified butter in a wide-mouthed saucepan.

4.

Place tops on peppers. Add peppers to pan and fry until tender. Cover pan and cook peppers over moderate heat, adding additional liquid if needed, 30-45 minutes.

5.

At the end of the cooking time, stir in cream, tomato paste, and ketchup. Cut tomatoes into pieces and add to pan. Cook until warmed through. Season sauce to taste. Serve peppers with sauce.